Method

Place the slices of bread under a preheated medium grill and toast until lightly browned on both sides.

Remove them from the grill and let them cool for a few moments, then spread the toast with a layer of tapenade.

Shell the eggs and separate the egg whites from the yolks. Use the egg whites for another recipe. Put the egg yolks into a sieve held above the slices of toast and press the yolks through the sieve with the back of a spoon, to create little yellow vermicelli which will colour your bruschetta.